The First Bite That Stole My Heart
The smell of warm peaches and vanilla hit me as I bit into a fluffy biscuit. Juice from the fruit dripped down my chin, and the glaze added just enough sweetness. Ever wondered how you could turn summer peaches into something unforgettable? That moment made me crave these biscuits every peach season. Now I make them for family picnics—always a hit.My Biscuit Disaster (And Why It Worked)
My first try ended with sticky dough everywhere. I forgot to chill the butter, so the biscuits spread like pancakes. But here’s the thing: cooking flops teach patience. Now I freeze the butter and measure buttermilk twice. Home cooking isn’t about perfection—it’s about joy. Share your funniest kitchen fail below!Why These Biscuits Sing
– The peaches add juicy bursts, balancing the flaky, buttery layers. – Vanilla glaze ties it all together—sweet but not too much. Which flavor combo surprises you most: peaches with buttermilk or vanilla with salt? Try adding a pinch of cinnamon to the glaze for extra warmth.A Slice of Biscuit History
Southern bakers have paired fruit and biscuits for generations. Peaches thrived in Georgia, so folks tossed them into everything. *Did you know?* Shortening was added later for extra flakiness. This recipe mixes old-school tricks with a modern twist. Would you try it with another fruit? Tell me your pick!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Finely diced peaches | 1½ cups | plus more for topping if desired |
| All-purpose flour | 2 cups | |
| Baking powder | 1 tablespoon | |
| Salt | 1½ teaspoons | |
| Powdered sugar | ½ cup | |
| Butter-flavored shortening | ¼ cup | cut into pieces |
| Butter | ¼ cup | frozen |
| Buttermilk | 1â…› cups | cold |
| Egg wash | 1 egg + 2 tbsp milk | |
| Butter (for brushing) | 1-2 tablespoons | melted |
| Powdered sugar (glaze) | 1 cup | sifted |
| Butter (glaze) | 1 tablespoon | melted |
| Milk (glaze) | 2 tablespoons | |
| Vanilla extract (glaze) | â…› teaspoon | |
| Salt (glaze) | Generous pinch |
How to Make Peach Buttermilk Biscuits with Vanilla Glaze
Step 1 Line a baking sheet with parchment paper. Dice peaches and dry them well. Moisture makes dough sticky. Set aside.
Step 2 Whisk flour, baking powder, salt, and sugar. Add shortening and grated butter. Mix until crumbly.
Step 3 Toss peaches into flour mix. Pour in buttermilk. Stir gently until dough forms. Don’t overmix.
Step 4 Flour your surface and hands. Fold dough like a letter 2-3 times. This makes layers.
Step 5 Cut biscuits with a floured cutter. Chill 20 minutes. Brush with egg wash before baking. (Hard-learned tip: Freeze butter and grate it. Easier than cutting in cold chunks.) What’s the secret to flaky biscuits? Share below!
Cook Time: 18 minutes Total Time: 53 minutes Yield: 8 servings Category: Breakfast, Dessert
3 Fun Twists on Peach Biscuits
Cinnamon-Spiced Add 1 tsp cinnamon to the dry mix. Warm and cozy flavor boost.
Berry Swap Use raspberries instead of peaches. Tart and sweet combo.
Savory Herb Skip the sugar. Add 1 tbsp chopped rosemary. Perfect with soup. Which twist would you try first? Vote in the comments!
Serving & Pairing Ideas
Serve warm with whipped honey butter. Or split and fill with vanilla ice cream. Drink pairings: Iced chai (non-alcoholic) or peach schnapps-spiked sweet tea (boozy). Which would you choose tonight? Tell me below!
Storing and Serving Tips
These peach buttermilk biscuits taste best fresh but keep well too. Store cooled leftovers in the fridge for 3 days. Warm them in a 300°F oven for 5 minutes. Freeze unbaked dough cutouts for up to a month—bake straight from frozen, adding 2-3 extra minutes. *Fun fact: The glaze helps lock in moisture!* Double the batch and freeze half for lazy weekends. Why this matters: Cold dough bakes taller, flakier biscuits. Ever tried freezing baked goods? Share your tricks below!Troubleshooting Common Issues
Dough too sticky? Add flour 1 tablespoon at a time—but don’t overmix. Flat biscuits? Check your baking powder’s freshness (it expires!). Glaze too thin? Add more powdered sugar slowly. Why this matters: Small tweaks make big differences in texture. My first batch spread like pancakes—turns out my shortening was too soft! Ever had a baking fail turn into a win? Tell us!Your Questions Answered
Can I make these gluten-free?
Swap the flour for a 1:1 gluten-free blend. Add ½ teaspoon xanthan gum for structure.
How far ahead can I prep the dough?
Chill shaped biscuits overnight. Bake straight from the fridge—easy brunch!
What if I don’t have buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice. Let it sit 5 minutes.
Can I use fresh or frozen peaches?
Fresh works best. Thaw and drain frozen peaches well to avoid soggy dough.
How do I scale this for a crowd?
Double everything but keep bake time the same. Use two pans to avoid crowding.
Final Thoughts
These biscuits scream summer—juicy peaches, flaky layers, sweet glaze. Perfect with iced tea or as a dessert. Did you try them? Rate the recipe from 1 (meh) to 5 (heavenly)!Tag @SpoonSway on Pinterest with your creations. Happy cooking! —Sarah Cooper.
Peach Buttermilk Biscuits with Vanilla Glaze
Description
Enjoy these fluffy, flaky Peach Buttermilk Biscuits topped with a sweet vanilla glaze and fresh peaches.
Ingredients
Instructions
- Line a baking sheet with parchment paper and set aside.
- Dice peaches into tiny pieces and place them on a paper towel to absorb extra juice. Press gently between paper towels to remove additional moisture and set aside.
- Whisk together flour, baking powder, salt, and powdered sugar in a large bowl.
- Add shortening and grate butter into the dry ingredients. Use a pastry cutter to mix until the mixture looks like small crumbs.
- Add the diced peaches to the flour mixture and toss to coat.
- Pour in the buttermilk. Gently stir using a rubber spatula until a soft dough forms.
- Sprinkle flour onto your work surface and turn the dough onto it (the dough will be very sticky). Sprinkle more flour over the dough and your hands, then gently gather the dough, adding flour as needed to prevent sticking but keeping the dough slightly wet.
- Pat the dough into a small 1-inch thick rectangle and gently fold it in thirds (like folding a letter). Turn the dough and repeat 2-3 more times; this will create flaky layers.
- Finally, pat the biscuit dough into a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour, then press straight into the dough without twisting.
- Place the cut biscuits on the prepared baking sheet about an inch apart. Refrigerate for 20 minutes.
- While the dough is chilling, preheat the oven to 450 F.
- Lightly brush the tops of the biscuits with the egg wash.
- Bake on the top rack for about 18 minutes (cook time may vary).
- While the biscuits are cooking, make the glaze by stirring together all the ingredients until smooth. Set aside.
- When biscuits are done, remove the pan from the oven and brush with melted butter.
- Allow the biscuits to cool slightly, then brush your desired amount of glaze over the biscuits. (I let the glaze dry and do a few more layers of glaze) You can sprinkle on the reserved diced peaches now if desired.
- Once the glaze has hardened, drizzle more glaze over the biscuits to lock in the diced peaches and allow the glaze to firm up.
- Serve warm or at room temperature. Store leftovers in an airtight container in the fridge.
Notes
- For extra sweetness, add a sprinkle of cinnamon or nutmeg to the glaze.
Peach, Buttermilk, Biscuits, Vanilla Glaze, Breakfast, Dessert
